Yield: 6 Servings
|1 \N||Dozen doves|
|\N \N||Seasoned flour|
|\N \N||Bacon drippings|
|4 tablespoons||Chopped onions|
|1 cup||Boiling water|
|2 \N||Bouillon cubes|
|3 \N||Whole cloves|
|1 \N||Bay leaf|
|½ cup||Red wine|
|1 cup||Sour cream|
|1 can||(4-oz) mushrooms; sliced thin|
Dredge doves in seasoned flour and brown in bacon drippings. Sprinkle with paprika as they fry. Remove doves. Fry onions until transparent. Add boiling water in which bouillon cubes have been dissolved. Add cloves, bay leaf and wine. Return doves to pan.
Simmer covered for 45 minutes. Add sour cream, mushrooms and one-half the mushroom juice. Simmer 30 minues. Remove doves and thicken liquid with 2 tablespoons flour dissolved in a little water to make gravy (gravy may already be thick enough without adding the flour).
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .